Sichuan Style Braised Aubergines (Printer-Friendly)
Tender aubergine in a fiery Sichuan sauce with garlic, ginger and doubanjiang; serves four with steamed rice.
# What You'll Need:
→ Vegetables
01 - 1.3 pounds eggplants, cut into thick batons
02 - 2 spring onions, finely sliced
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, finely chopped
05 - 1 red chili, thinly sliced (optional)
→ Sauce
06 - 2 tablespoons doubanjiang (Sichuan broad bean chili paste)
07 - 1 tablespoon soy sauce
08 - 1 tablespoon dark soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon sugar
11 - 1/2 cup vegetable stock or water
→ Oil and Seasoning
12 - 4 tablespoons vegetable oil
13 - 1 teaspoon sesame oil
14 - Salt, to taste
→ Thickener
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
# How to Make It:
01 - Toss cut eggplant batons lightly with salt and allow them to sit for 10 minutes to extract excess moisture. Rinse thoroughly and pat dry with paper towels.
02 - Heat 3 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Fry eggplant pieces for 6 to 8 minutes, turning to ensure even browning, until golden and tender. Remove and drain on paper towels.
03 - Wipe out residual oil from the pan, leaving about 1 tablespoon. Add ginger, garlic, and chili (if using), and stir-fry for 1 minute until the mixture becomes highly aromatic.
04 - Stir in doubanjiang and cook an additional minute, mixing constantly until the oil turns red and fragrant.
05 - Return fried eggplant to the pan. Pour in soy sauce, dark soy sauce, rice vinegar, sugar, and vegetable stock. Toss gently to ensure thorough coating.
06 - Cover the pan and simmer on low heat for 8 to 10 minutes, allowing eggplant to become exceedingly tender and flavors to harmonize.
07 - Combine cornstarch and water to create a smooth slurry. Pour into the pan and stir for 30 seconds, allowing the sauce to thicken to a glossy finish.
08 - Drizzle sesame oil over the dish and garnish with sliced spring onions before presenting.
# Expert Advice:
01 -
- The flavor-packed sauce tastes like a secret you stumbled on after nosing around in a chef’s kitchen.
- The irresistibly silky aubergine soaks up every drop, making even weeknight dinners feel somehow special.
02 -
- If you rush frying the aubergines, they’ll turn out chewy and pale—always wait for the right sizzle and give them space.
- Learnt the hard way: undercooking the doubanjiang means missing out on depth and color.
03 -
- Slice aubergines thick enough or they’ll fall apart during cooking.
- Lightly wiping out oil after frying stops the finished sauce from being greasy—worth the extra moment.